Pumpkin Morning Glory Muffins

• Vegan

• Produce

  • 1 Apple, large
  • 2 cups Carrot
  • 1/2 cup Cranberries, dried
  • 3/4 cup Pumpkin puree

• Canned Goods

  • 1/4 cup Apple sauce, unsweetened

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tbsp Baking powder
  • 2 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 1/2 tsp Cinnamon
  • 2 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, Flaked
  • 1/2 cup Pecans

Found on bakerbynature.com

Description

Ingredients

• 1 and 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 3/4 cup light brown sugar, packed
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons pumpkin spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup unsweetened apple sauce
• 1/2 cup coconut oil, melted
• 1 large apple, shredded
• 1 tablespoon vanilla extract
• 2 cups grated carrot (about 3 medium)
• 1/2 cup dried cranberries
• 1/2 cup flaked coconut
• 1/2 cup pecans, chopped

Directions

• Line a 12 mold muffin tin with paper liners, set aside. Preheat oven to 400 degrees (F).
• In medium bowl add the flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk well to combine, set aside. In a large bowl add the pumpkin, applesauce, coconut oil, grated apple, vanilla, and carrots; whisk to combine. Fold the dry ingredients into the wet mixture and stir until just combined. Fold in the cranberries, coconut and pecans; stir until just combined. Divide batter evenly among prepared muffin cups.
• Bake for 24 to 28 minutes minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 10 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.

Nutrition